#21. Chef Markus Glocker started honing his skills and passion for cooking at his family’s hotel in Austria. After pursuing his culinary education, Markus spent several years working for renowned chefs Eckart Witzigmann, Gordon Ramsey, and Charlie Trotter in Vienna, Berlin, London and the U.S. Markus most recently opened Koloman, which brilliantly fuses Austrian cuisine with French elegance, creating a truly unique and unforgettable dining experience.

During this episode, Markus discusses the challenge of crafting a menu that appeals to a diverse audience while still showcasing the distinct flavors and techniques of his culinary philosophy on consistency. Chef Markus shares his perspective on balancing innovation with profitability, recounting iconic dishes with high food costs and the decisions involved in introducing new creations while keeping beloved signature dishes intact.

The episode also delves into the intricacies of restaurant management. Chef Markus highlights the significance of service in complementing the culinary experience, emphasizing the need for a well-functioning front-of-house team to enhance the overall guest experience. Plus, the challenges of finding and retaining talented cooks in the competitive culinary landscape.

*Please note that due to some technical difficulties, the audio quality of this week's episode falls short of our typical standard. We remain committed to delivering informative and engaging content to our audience and appreciate your patience and understanding as we strive to continuously improve our production.*

Where to find Markus Glocker: 

• Instagram
• LinkedIn

Where to find host Josh Sharkey:

• Instagram
• LinkedIn

In this episode, we cover:

(2:19) Markus’ background
(5:18) The vision behind Koloman
(12:06) How Markus develops menus
(15:16) Building a culture of consistency
(19:31) Finding the right people
(22:11) Why opportunities means to Markus
(28:05) How often does Markus reevaluate dishes?
(31:22) How important is an iconic dish?
(35:10) Collaborating with your team
(38:19) What will never be on Markus’ menu?
(40:06) Pumpkin seed oil and vinegars
(41:55) The story of tafelspitz
(43:06) How have Markus’ mentors influenced his cooking?
(45:49) Markus’ music mentality
(49:03) Why is Markus a chef?